I always bought Japanese mustard mayonnaise and mayonnaise separately, but I thought I should try making my own.Just be sure not to let it separate. Mix it together diligently. Recipe by Goku no mama

There are two different versions of this mayonnaise delicacy, both made in Japan, one for local use and one for export. You can make either one with these recipes. I prefer the Japanese home market version.Make both and taste side by side on a portion of french fries. You will notice a difference.We order the special ingredients on the internet, everything else is farm ingredients.Compared to our own farm made mayonnaise, which is a family recipe, kewpie mayo is creamier. We make small quantities of mayo in cup size mason jars to keep mayo fresher.

Easy light Japanese style tuna mayo pizza on bread. Quick dinner/breakfast option for a busy weekday.

This mayo is slightly sweet because we love it that way. You can decrease the amount of sugar or honey in this recipe and add garlic, black pepper, etc. for unique flavor.Keep in sterilized jar in the fridge. This mayo should last for weeks in the fridge, but we usually finish one jar in a week or so.If you want thicker mayo, add more oil.

Lightening up the sandwich spread easily

You can use whole eggs in this recipe, not just yolks as is usually done.

By making a small quantity of mayonnaise, it is always fresh when used. Here is the recipe for one cup, small egg quantity. Keeps peak freshness for a month in the fridge.

You probably have everything in your pantry already so stop buying that garbage in the grocery store. Get an immersion blender and get woke.

I made this sauce to be used as a substitute for mayonnaise using macrobiotic ingredients.You can keep this sauce in the refrigerator, but in that case please don't add the soy milk, just mix the milk in just before you use the sauce. Please use miso and sweet ingredients that don't have any additives (just ingredients such as rice, soy beans, salt, etc.)By the way the taste is a little different from that of regular mayonnaise. If I had to describe it, I would say it's like mayonnaise mixed with sesame seeds. Recipe by Miyakojika

If you have an immersion blender and can get very fresh eggs you can make the best mayonnaise ever!

I got some really nice yuzu jam from a local farm so decided to try using it in mayonnaise.You can keep this mayo for 2-3 days in the refrigerator.If some water rises to the top, either pour it out before use or mix it back in.I recommend this tofu mayonnaise for people who have allergies to eggs or dairy products, and also those who don't like the fatty mayo that's available in shops. This mayo has a subtle flavour and you don't need to feel guilty no matter how much of it you eat lol. Recipe by Mikikimiki

You can make vegan mayonnaise using drained tofu.The recipe for drained tofu is here.https://cookpad.wasmer.app/us/recipes/10653934-how-to-drain-tofu?via=sidebar-recipesThis tofu mayonnaise can be used for various dishes.Please try!